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Saw the story on Business Wire, but can no longer link to it because it is from January 30th. Anywho, here's The Cincinnati Post online story from January 15, 2004: story here. Cheers!

ROTFLMAO Please have pity on a poor pinche and translate the acrostic. Rolling On The Floor Laughing My Ass Off

Thank you for the lemon pound cake recipe. <rolling out the big red carpet> Welcome Chef Yosses! edit: this post needed a bit of dressing up with some colouring

I'm having one of those days. Today I needed to be rid of the last of a tub of sour cream. Struesel cake/coffee cake -- easy, right? Somehow or another I was researching recipes for what was on hand that needed to be used. Having carefully printed, read and selected *the* one, I proceeded with my now room temperature block of butter. One reason or another 3/4 of a pound stuck in my mind, so I proceeded to weigh and cream it with the sugar. I sift my dry and alternate with the sourcream and dry ingredients. I double check on my berries and fold them into the batter. They are in beautiful shape -- plump, sweet but a few tart.... perfect. I grab the recipe (a Curtis Aikens) and nearly jump out of my skin! 3/4 of a cup! Not 3/4 of a pound! Meh. At this point I figure I need to proceed and hope for the best. These individual "cakes" turned out lovely -- a nice rise, moist, tender insides with a nice browned delicate, satisfying crust. Whew!!!!!!

swingers - Sweet, as always, I think you're a wee bit ahead of the game with in the biz news than we are. Nice to see you around these parts! Visit more often!

First, project, your fingers must be killing you with the length of your posts! For it to be insulting, it must clear the criteria of the offensive action/inaction to be of a personal nature in conjunction with intent to do so. When the order taker is making sure to keep their job by towing the corporate line with asking about cheese or fries, I fail to see the personal insult. In another thread here on the Gull, marie-louise paraphrased Eleanor Roosevelt that "no one can make you feel inferior without your permission." I think "inferior" can be easily swapped out with "insult" here and couldn't agree more. You'd be surprised how many times guests forget to order exactly what they wanted -- regardless of audio conditions and language spoken. Apparently. I'm sure they got a charge out of it too, as that employee was in fact towing the corporate schick and doing their job! Sell! Sell! Sell! Add ons are an essential part of the food and beverage industry. Is it some new, strange or foriegn business practice? I'm sure they don't miss your $10 orders if their staff ends up in tears each time you walk in and get irrational about them doing their job by asking about fries, cheese, or whatever. The pick pockets comment/assertion is demonstrative of how you regard their corporate goals, efforts, standard operational procedures and measures of performance for their staff in order to achieve that bottom line -- to profit and prosper. Yes! Apparently the stress you inflict upon these minimum wage workers is not at all a part of your concerns! And perhaps it should be one of your concerns all in the name of the civility you so require and nearly demand. Further, I wouldn't be surprised if you chose to continue patronising said Wendy's that management would deny you any service and ask you to leave! Really? I find that presumptuous that you are asserting such as that is hardly what I am doing. I made no mention of motives, but merely expressed my observations regarding the in/considerate treatment of others and a few gross sweeping generalisations (pretty girls are the only ones that are cashiers and the Donna Reed lifestyles). Salt as needed, but truly I fail to see any insult inflicted upon you. However, IMO, if an employee is walking away in tears simply from having to deal with taking a fast food order from a difficult customer, then I'd really start to wonder about the level of insult he/she (the employee) experienced. edit: clarity

Then why do you continue to subject yourself to your self-defined "insulting" situations? Not having worked in fast food, but for a corporate restaurant chain, a standard script is the norm, as is asking about, say the cheese, because it might make that extra $.50 in sales -- or may have been inadvertently forgotten by either the order taker or order giver. Throughout this thread I keep shaking my head with the resounding question: How is it insulting for the order taker to ask questions so as to make sure your order is correct?? I am apathetic to your discomfort in the ordinary communication exchange between guest/customer and ordinary fast food employee. I can't even get started on the "pretty girl" or the reducing these poor employees to tears aspects of your post(s)/opinion(s)/observation(s)/annoyance(s) that are to conjure up sympathetic support within this thread.

After Dinner drinks from a website I think is kinda cool. Elsewise, here's a start: brandy drinks (scroll down and you will see 206 choices) drinks using port (again scroll down for 26 choices) drinks using sherry (scroll, scroll to see 37 choices) coffee drinks (111 choices! YUM) edit to add: 7 Fernet Branca choices. You'll find it all -- classics, new and the funny named.

Oh my col. klink -- that is quite a handsome piece of furniture! My "liquor cabinet" consists of the interior of my freezer, wine bottles in my basement and left over seldomly used liqueurs atop of my refrigerator. Not much to look at there.

Jeffy -- Where and what climate will you be in? Is this something that others need to be considered? Something they will enjoy too? [i'm taking a wild leap with the pacific northwest thing wherein I am quite familiar but a tad more north -- I'm a Sitka, AK girl]. Unless you are in artic conditions (and I hope you are not) I wouldn't take Jäger. That stuff is best when almost frozen thick. Since you seem to enjoy vino, what about your fav red? I never looked so forward to opening a bottle of Ravenswood Zin so much after a damp, chilly and most likely rainforest downpour of a day in Sitka. (besides, it was *way* more cheaper in Sitka than in oHIo) Cheers! edit: "COIK" = Clear Only If Known grammatical fix

...ahem... http://forums.egullet.org/index.php?showtopic=29870&hl=lunch

This just in! Clickety Here This is a must try this evening! Cheers!

Are there others? Try this: Magilligan And take a look at this Cooley Whiskey's various brands -- I think Locke's Single Malt 8 year old is peated too. There all sorts of distinctions here. For instance Bushmill's Black Bush is produced from kiln dried malt that is heat fired and not peat fired, and there are peated Irish whiskey blends as well. Have I tried? Not yet, but I certainly intend to when I can arrange some travels through ROI along my way to visit my wild Northern Irishman in Belfast. Cheers!

Nice list! Roasted walnuts -- a cap cod? dried, roasted pumpkins seeds -- something with tequila? Hmmm. This is going to take some thought and field experiments.

I wanted to get the wholesale info from one of our wine distributors before I posted. She called this afternoon. (We do not offer it where I work -- too expensive). Cleveland -$15.33 wholesale/at cost (Hammer Wines) -$33.00 to $36.00 "average" restaurant price per bottle ( See Circo/Zibibbo ) -$23.00 retail Ohio Retail Perhaps Highest in Nation, Wine Spectator, October 17, 2003. :choking smilie:

Recipes from Damiana

Thank you for sharing gsquared. Love your handsome cat and your photos. The salmon looked delicious and the figs absolutely divine.

You mean the shapely bottle of the Incan God of Fertility? edit: link fix

True. My bad. I was going for a large and purple expression. Thanks for picking up my slack.

Actually, at the private members club we did stock that wine for a particular member about that price per bottle, about 4 years ago. No sommelier or Reidels, but we have the food that these ought to have been present. (other sister clubs within the "chain" did)

Ditto for oHIo. Believe it or not, Penn can get some wines oHIo doesn't or won't. Free the Grapes! BYOB's tend to be the small handfull of restaurants that are starting up, open for business and are in the process of obtaining a liquor license.

The percentage the restaurant takes? You mean of the tip? I would hope that would be a resounding z-e-r-o percent. (Geesz, what service staff would work for an establishment wherein they hand over a percentage of their tips to the restaurant, too?) Each and every time the tipping issue arises and one states a restaurant ought to pay their staff decently instead of counting on tips, I will consistently assert -- I'm glad that day doesn't appear to be near as I would never be paid in salary what I do earn in tips. I do not agree it is either a rip off or demeaning. I provide a valuable service that does not go unrewarded. Mixing some awesome cocktails and serving with aplomb! If a restaurant is old school with a designation line for the captain, throw 'em a bone and tip what you feel is fair -- commensurate with the amount of attention that said captain contributed to serving your table. Often it is a team effort of both a captain and server at some restaurants, so I believe "sharing in the wealth" (the tip) is appropriate. This works when a captain does diddly squat too -- no tip is necessary and rightfully ought to go to your server.

Hokay, tryska. What iz dis? Inquiring minds want to know. Soba PS. The fractured heel is doing well on hydrocodone, btw. No surgery needed thank god. A permanent magic marker, I think.

How come mine are all drinks related? I lived in a big old house with seven others during undergrad. The only thing in the main kitchen refridge was generally limes and tonic water. I lived with a bunch of gin and tonic drinkers. If food ever were found within the kitchen fridge, it was guaranteed gone without a trace -- which is why we all had our own mini fridges in our own respective bedrooms. My Alaskan roomie always snarfed a glass of wine from my standard household bottle Ravenswood Zin. In fact he opened it and just drank it without a single word. Not what I looked forward to finding when I got home from a hairied day at work. My last roomie, when I worked on South Bass Island, stuck two dollar bills in a box of canned lemonade and a post it note stating he couldn't resist and helped himself.

gus: Take a peek here. Calling Miss cinnamonshops... !! How has your infusion been modified? Did you try the limoncello route with the addition of simple syrup? For the holidays I often receive a complimentary bottle of vodka from the kind folks at Paramount. This year I got a 90 proof bottle which I decided to infuse and make into a sort of liqueur so it will be sipped in small quantities instead of consumed the normal frozen freezer storage, poured into a chilled cocktail glass and supplemented with cocktail onions route. I was sugaring some fresh johnny jump ups (I gave up at about two dozen) and used the slightly less than prime and just a tad wilted, fresh flowers for the infusion. I plucked the petals -- good thing I did as I found a mooching aphid while in this stem separation process. They've been steeping for about 12 hours and the vodka is already turing a lovely violet colour. If I have the chance to upload in our restaurant offices, I'll get busy with posting a few pictures.